Liquid milk and preparation method thereof

A technology for liquid milk and concentrated milk, which is applied in milk preparations, other dairy products, dairy products, etc., can solve the problem of neglecting calcium ion strengthening, increasing the number and activity of osteoblasts and osteoclasts, and affecting the stability of the milk system. , the taste of the product is sticky and other problems, to achieve the effect of good taste and flavor, increased quantity and activity, and easy digestion and absorption

Active Publication Date: 2014-01-01
BRIGHT DAIRY & FOOD
View PDF7 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the stability of the milk system when adding exogenous calcium in liquid dairy products in the prior art, and the resulting product has a thick mouthfeel and bad flavor (astringent, salty, bitter, etc.) ), and only focus on adding calcium ions blindly to the product, while ignoring the a

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] raw material:

[0060]

[0061]

[0062] Preparation Process:

[0063] (1) The raw milk is concentrated by falling film at low temperature to increase moisture to obtain concentrated milk, wherein the concentration temperature is 50°C, and the concentration pressure is 10000Pa;

[0064] (2) Mix the concentrated milk with hydrolyzed egg yolk powder, hydrolyzed collagen, casein phosphopeptide and vitamin D. When mixing, the stirring speed is 20rpm, and the stirring time is 10min. The protein and fat are standardized, and the standardized protein Content 3.9%, fat content 0.4%; then stir evenly;

[0065] (3) Two-stage homogenization: the homogenization temperature is 70°C, the first-stage homogenization pressure is 23MPa, and the second-stage homogenization pressure is 10MPa;

[0066] (4) Sterilization: the sterilization condition is 120°C, and the time is 15 seconds;

[0067] (5) After cooling to 2-6°C, fill it.

[0068] Each substance and its content in the obt...

Embodiment 2

[0071] raw material:

[0072]

[0073]

[0074] Preparation Process:

[0075] (1) The raw milk is concentrated by falling film at low temperature to increase the water content to obtain concentrated milk, wherein the concentration temperature is 45°C, and the concentration pressure is 20000Pa;

[0076] (2) Add the stabilizer QSR-70 into the concentrated milk, stir for 10 minutes, then mix well with hydrolyzed egg yolk powder, hydrolyzed collagen, casein phosphopeptide and vitamin D. The stirring speed is 50rpm when mixing. The time is 15 minutes, and the protein and fat are standardized. After the standardization, the protein content is 4.0%, and the fat content is 4.3%; then stir evenly;

[0077] (3) Two-stage homogenization: Homogenization temperature: 65°C, the first stage is at 22MPa, and the second stage is at 8MPa;

[0078] (4) Sterilization: The sterilization condition is 85°C and the time is 15 seconds;

[0079] (5) After cooling to 2-6°C, fill it.

[0080] E...

Embodiment 3

[0083] raw material:

[0084]

[0085] Preparation Process:

[0086] (1) The raw milk is concentrated by falling film at low temperature to increase the water content to obtain concentrated milk, wherein the concentration temperature is 55°C, and the concentration pressure is 15000Pa;

[0087] (2) Add the stabilizer 9395-C to the concentrated milk, stir for 10 minutes, and then mix with hydrolyzed egg yolk powder, hydrolyzed collagen, casein phosphopeptide and vitamin D. The stirring speed is 1000rpm when mixing, and the stirring time For 10 minutes, carry out the standardization of protein and fat, after standardization, the protein content is 4.0%, and the fat content is 4.3%; then stir evenly;

[0088] (3) Two-stage homogenization: homogenization temperature: 70°C, the first stage is at 23MPa, and the second stage is at 10MPa;

[0089] (4) Add milk essence APG-07 and stir for 10 minutes;

[0090] (5) Sterilization: The sterilization condition is 137°C and the time is 4 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Acidityaaaaaaaaaa
Login to view more

Abstract

The invention discloses liquid milk and a preparation method of the liquid milk. The liquid milk comprises, by weight, 99.149996%-99.799999% of concentrated milk, 0.05%-0.2% of hydrolyzed egg yolk powder, 0.1%-0.5% of hydrolyzed collagen, 0.05%-0.15% of casein phosphopeptide and 0.000001%-0.000004% of vitamin D. The preparation method of the concentrated milk includes the step of enabling raw milk to be concentrated under the condition of 40DEG C-60DEG C and 10000Pa-20000Pa until the calcium content is 120-150mg/100mL. According to the preparation method of the liquid milk, the quality of the liquid milk is improved, the calcium content in the milk is improved, and the liquid milk is safe, comprehensive in nutrition, good in stability, high in calcium content and balanced in calcium-phosphate proportion. Calcium ion absorption, bone matrix strengthening, increase of the numbers of osteoblast and osteoclast, the improvement on the activity of the osteoblast and the osteoclast and cartilage tissue protection are taken into consideration, and the liquid milk is good in mouthfeel and taste and can be easily digested and absorbed by human bodies.

Description

technical field [0001] The invention relates to a liquid milk and a preparation method thereof. Background technique [0002] Osteoporosis is a common and frequently-occurring disease among women and middle-aged and elderly people. my country is the country with the largest elderly population in the world. There are about 90 million osteoporosis patients, accounting for 7.1% of the total population. The "Asian Audit Report" issued by the International Osteoporosis Foundation shows that by 2020, China's osteoporosis Or patients with bone loss will increase to 286.6 million people, which means that about 1 out of 5 Chinese people have bones that are not hard enough. Osteoporosis can cause complications such as bone pain and shortened limbs. The most serious consequence of osteoporosis is fracture, which has slow healing speed and many complications. Among them, the mortality rate of hip fracture patients within one year after operation reaches 20%. Therefore, osteoporosis is ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/158A23C9/152A23C1/00
Inventor 任璐于鹏刘振民苗君莅蔡涛王辉肖杨
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap